Have you ever heard of Sourdough Banana Bread?
I had not, but let me tell you, Sourdough Banana Bread is fantastic! Since I have happily hopped on the ‘sourdough train’, I am always looking for new things to bake and this recipe is my newest favorite. One result of this pandemic and all the quarantine time at home is a renewed interest in sourdough baking for me. Have you joined in the sourdough baking craze? If you don’t already have a sourdough start, you can research how to grow one your self. It takes about 2 weeks. If you live here in Chattanooga, I would be happy to give a start of mine. I have a very healthy sourdough starter that I have named Shelby (yes, you should name your start–it is silly but fun!) and would be happy to share. I have enjoyed taking good care of Shelby and have especially loved all the wonderful baked items she has provided!
Why bake with Sourdough?
Here are a few things I have learned:
*Sourdough is an ancient form of bread leavening. It relies on a mix of wild yeast and lactic acid bacteria that are naturally present in flour, rather than baker’s yeast, to leaven the dough.
*Sourdough’s basic nutrition profile resembles that of other breads, but it has a few special properties that make it more nutritious.
*Sourdough bread contains higher levels of folate and antioxidants than other breads. Also, its lower phytate levels allow your body to absorb the nutrients it contains more easily.
*Sourdough bread contains lower amounts of gluten and its prebiotic- and probiotic-like properties may help improve digestion.
*Sourdough fermentation produces changes in the bread that may allow for better blood sugar control and improved insulin sensitivity.
*So with all that in mind, I am a fan of sourdough baking. I am always looking for fun new recipes.
This is just a summary of a Healthline article I read, if you want to read it yourself go here.
Do you enjoy sourdough baking? If so, what are your favorite recipes? I would love to try them!
Sourdough Banana Bread
Ingredients
- 3/4 c sugar (brown, white or cane)
- 1/2 c butter or coconut oil
- 2 large browned bananas, mashed
- 1 egg
- 1/2–1 c sourdough starter ( I prefer 1/2 cup)
- 1 tsp vanilla extract
- 1 1/2 c unbleached all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 c chopped walnuts or chocolate chips, optional
Instructions
- Cream together butter and sugar
- Add mashed banana, egg, and vanilla and beat until light and fluffy.
- Slowly add the starter and beat to incorporate. This might take a minute or two, but it will get there!
- Add flour, baking powder, baking soda, and salt. Mix well
- Allow batter to rest for 2-6 hours on the counter or in the fridge.
- Preheat oven to 350 degrees
- Fold in chocolate chips and/or walnuts, if using.
- Pour into greased pan
- Bake for 60 minutes or until toothpick inserted in the middle comes out clean.
- Cool and enjoy!
Tip
- To make this recipe into muffins, grease and fill a muffin tin 2/3 full and bake for 20 minutes or until browned and a toothpick comes out clean. The muffins also freeze really well if you double the batch (you will want to). For mini muffins – fill a mini muffin tin and bake 12-14 mins.
Recipe Source: Adapted from Simple Life by Kels
I am so glad you liked this recipe Ruth!! And thanks for the tip on a good sourdough recipe! xo
Tried this recipe. Made muffins. I did not know what to expect. Yum, yum.! They are absolutely delicious! I mixed up my batter last night and let it spend the night in the refrigerated before baking this morning. So good! 😋
FYI: I really like this sourdough recipe for bread made with discard. It uses yeast and does NOT have a sour taste….but it is delicious. https://www.tastesoflizzyt.com/sourdough-bread/
I did a standard bread loaf pan!
What size pan did you bake this in?